July 27 2023

Savor the flavors of South America with this refreshing, vegan spin

on ceviche featuring toasted split peas, veggies and herbs.

INGREDIENTS

SALAD

• 2 cups raw cauliflower, stemmed and cut into florets
• 2 cups water
• 3 Roma tomatoes, diced in 1/2" x 1/2" pieces
• 1/2 cubed English cucumber
• 1/3 cup cubed radishes
• 1/4 cup sweet onion, cut thin and soaked in salty water for at least 20 minutes to remove bitter taste
• 1/2 cup chopped cilantro
• 1 cup toasted yellow split peas (recipe follows)
• 1/4 cup freshly squeezed lime juice
• 2 tsp salt
• 1 tbsp ketchup
• 1 tbsp orange juice
• 1 tbsp olive oil
• 1 tbsp hot sauce

TOASTED SPLIT PEAS

• 1 cup yellow split peas, rinsed and dried
• 1 tbsp olive oil
• 1/4 tsp cayenne pepper

INSTRUCTIONS

1. In a small bowl, place the rinsed split peas. Add oil and 1/4 teaspoon cayenne. Toss to combine.
2. Heat a small sauté pan and, when hot, add pea combination. Toast on both sides for about 1-2 minutes. When done, set aside and allow to cool off.
3. Set a large bowl in the sink with ice and cold water.
4. Meanwhile, take a 4-quart pot and add water to boil.
5. Place cauliflower in boiling water for 1-2 minutes and quickly remove. Drain in a colander and place in prepared ice water.
6. Once the cauliflower is cool, place all of the ingredients in a large bowl and toss. Cover and refrigerate for at least 2 hours so flavors marry.
7. Serve in a large bowl for dipping or individual bowls/glasses as a first course.

WANT MORE RECIPES?